0201 - Meat of bovine animals, fresh or chilled:
Sub-classifications
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0201 10
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0201 20
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0201 30
Overview
This category, HTS 0201, specifically addresses "Meat of bovine animals, fresh or chilled." It encompasses all bovine meat that has not undergone freezing. This includes various forms of beef and veal, excluding any processed or cooked preparations. The key differentiator for this heading is the condition of the meat – it must be fresh or chilled, distinguishing it from frozen or otherwise preserved bovine meat found in other chapters.
When considering sibling categories within Chapter 01, which covers live animals, it's crucial to note that HTS 0201 pertains solely to the meat derived from bovine animals. While Chapter 01 deals with live cattle (0102), this chapter (Chapter 02) focuses on the post-slaughter product. Therefore, any import or export involving live cattle would fall under Chapter 01, whereas the meat from those animals, if fresh or chilled, is classified here.
Within HTS 0201, further subclassification is necessary based on the preparation and presentation of the meat. The subheadings distinguish between whole carcasses and half-carcasses (0201.10), other cuts that still contain bone (0201.20), and cuts that have been completely deboned (0201.30). This granular approach allows for more precise tariff application based on the specific form in which the fresh or chilled bovine meat is presented.